Artichoke Heart Heaven/ Recipes You’ll Love

 

So there I was at that mega huge warehouse shopping club picking up my  mega huge cans of olives and pickles our 4th of July bbq that didn’t have fireworks because of the fire ban when I spied the largest jar of marinated artichoke hearts I’d ever seen. Not only was it the largest jar of marinated artichoke hearts I’d ever seen, it was only one of the 6 jars that came in the case. I’d gone to warehouse shopping heaven. Thank goodness I brought the SUV, there’d never have been room in the trunk of the car for the 3 cases I just had to buy.

Since I was having a ton of people to watch the fire works (which will be postponed until Labor Day, neighbors take note) I know we’ll polish off more than a couple of jars.  The trick will be to make sure that my kids don’t eat them as snacks or in salads before I get a chance to make some of my favorite recipes.
MARINATED MOZZARELLA AND ARTICHOKE HEARTS

1 (9 oz.) container fresh Mozzarella cheese balls in water, drained or 1 (8
oz.) pkg. Mozzarella, cubed
1 (6 oz.) jar marinated artichoke hearts
1/2 of a 7 oz. jar roasted red peppers, cut into 1 x 1/4 inch strips
1/2 teaspoon each dried rosemary leaves, crushed and crushed red pepper
1/8 teaspoon salt

Combine all ingredients together in a large glass bowl. Mix to combine, cover and chill at least one hour. Serves 6 to 8. This recipe can be doubled or tripled.

NIBBLES

2 (6 oz.) jars marinated artichoke hearts
1/2 cup chopped onion
1 teaspoon minced garlic

4 eggs
1/4 cup. bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon oregano
1/8 teaspoon Tabasco sauce
1/2 lb. (2 cups.) sharp cheddar cheese, shredded
2 Tablespoons minced fresh or 1 Tablespoons dried parsley

Preheat oven to 325. Grease a 9X9 pan. Drain the marinade from 1 jar of artichokes into a fry pan and set the artichokes aside. Drain the second jar and discard the marinade. Chop both jars of artichokes, and place them in a large bowl. Add the onion and garlic to fry pan with the marinade and saute until onion is limp. In another bowl, beat the eggs well. Add the bread crumbs, salt, pepper, oregano and Tabasco, and then stir in cheese, parsley and artichokes. Mix well.  Turn the mixture into the greased pan. Bake in preheated oven for approximately 30 minutes. Serve warm. Serves 6 or 8.

TORTELLINI AND ARTICHOKE PASTA SALAD

 

1 10oz pkg cheese  tortellini

1 jar artichoke hearts

2 to 3 tablespoon roasted red pepper or pimento, diced

4 tablespoon mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Parmesan cheese, grated

2 tablespoon basil, chopped

2 tablespoon parsley, chopped

salt and pepper

 

Cook the tortellini according to the package directions, rinse and drain well. Place the cooked tortellini in a bowl. Spoon 1 tablespoon of the marinated artichoke liquid over the tortellini and toss to keep them from sticking together.  (You can add more to taste).  Drain the remaining artichokes and cut them into chunks. Add the artichokes to the tortellini and then add the red pepper, mayonnaise, mustard, Parmesan, basil, parsley and salt and pepper to taste. Toss gently to combine.  Refrigerate if not served immediately.

SHIRLEY’S CHICK PEAS WITH ARTICHOKE HEARTS AND OLIVES

Canned non-marinated artichokes can also be used – in that case, use

some olive oil to keep the pasta from sticking together and a little bit

of vinegar to give the salad a kick.

 

1 1/2 cups chick peas, drained

2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon kosher salt

1/2 clove garlic—minced (crushed)

16 kalamata olives

2 jars marinated artichoke hearts—quartered

2 teaspoons finely chopped flat-leaf parsley

Freshly ground black pepper
In a small bowl mix together the olive oil, lemon juice, garlic and salt and set it aside. In a large bowl combine the chick peas, artichoke hearts and olives in a bowl then place equal amounts in the middle of two plates. Drizzle the top of the salads with the olive oil and lemon juice dressing, and top with the chopped flat-leaf parsley and a little freshly cracked black pepper. Serves 2. This recipe can be doubled or tripled

 

ARTICHOKE BRUSCHETTA

 

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped

1/2 cup grated Romano cheese

1/3 cup finely chopped red onion

5 tablespoons mayonnaise

1 French baguette, cut into 1/3 inch thick slices

Preheat the broiler.  In a medium bowl, combine the marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single   layer on a large baking sheet. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. Serves 6 to 8.

TOM CARTLIN’S LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS

My friend Tom created this sophisticated dish from an assortment of pantry staples when company stopped by unexpectedly.

2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 16-ounce can Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
1 14 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 1/2 cups grated Parmesan cheese (about 5 ounces)

 

Heat olive oil in heavy large saucepan over medium heat. Add the onion and garlic and sauté until tender, about 5 minutes. Add the tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add the artichokes with the marinade to the sauce and cook for 3 or 4 more minutes. Add the pasta and 1/2 cup parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 more minutes. Season pasta to taste with salt and pepper. Transfer the pasta to large serving bowl. Serve, passing the remaining 1 cup Parmesan on the side. Serves 4.

 

BAKED CHICKEN WITH MUSHROOMS AND ARTICHOKES

 

4 chicken breast halves
Salt and pepper
1 6-ounce jar marinated artichoke hearts
8 ounces mushrooms, sliced
5 green onions, chopped
1 cup dry white wine

 

Preheat oven to 350. Season chicken breast halves with salt and pepper. Place skin side up in 9×13-inch baking dish. Drain the artichokes, reserving marinade. Cut artichoke in half. Top chicken breasts with artichokes, mushrooms and green onions. Pour reserved marinade and white wine over the top of the chicken and then bake, uncovered for about 20 minutes. Spoon the sauce from the bottom of pan over the top of the chicken and cook an additional 20 to 25 minutes. Serves 4.

 

Bon Appétit March 1991

MEDITERRANEAN CHICKEN SALAD
6 tablespoons olive oil
2 tablespoons plus 2 teaspoons tarragon vinegar
1 tablespoon chopped fresh tarragon
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups diced cooked chicken (from one 3-pound purchased cooked chicken)

1/2 cup orzo (rice-shaped pasta; about 3 ounces)
1 cup halved cherry tomatoes (about 10 ounces)
1 6-ounce jar marinated artichoke hearts, drained
1/2 cup coarsely chopped pitted Kalamata olives
1/3 cup dried currants
1 1/2 tablespoons drained capers

 

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to combine. Season dressing to taste with salt and pepper. Place the chicken in medium bowl. Mix in 1/4 cup of the dressing.  Cook the orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add the chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve. Serves 4.

 

 

MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS

 

1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 teaspoons minced garlic
1 teaspoon whole grain Dijon mustard
1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise
1 large red bell pepper, cut into matchstick-size strips
4 ounces small button mushrooms, trimmed, quartered
1 small onion, thinly sliced (about 1/3 cup)
3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise

 

Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead.) Keep refrigerated. Let stand at room temperature 30 minutes before serving.) Transfer mixture to bowl and serve.

MY SISTER LOIS’S WILD RICE AND ARTICHOKE SALAD

3/4 cup wild rice
3/4 cup brown rice
3 cup  water
1 tablespoon oil
1/2 teaspoon salt
6 oz Jar marinated artichoke hearts; drained, halved
1 red pepper (sweet) cut into 1/2-inchpieces
1 medium carrot; very thinly sliced

DRESSING
2/3 cup olive oil
3 tablespoon red wine vinegar
1 teaspoon Dijon-style mustard
1 Garlic clove; minced
1/2 teaspoon poultry seasoning
1 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon salt
pepper to taste
1 small Head leaf lettuce; washed, dried, and torn into bite size pieces

Rinse the wild rice in a strainer under cold running water. Put in a medium size-bowl and pour on boiling water to cover. Let soak for 30
minutes, and then drain thoroughly.

Rinse the brown rice in a strainer and put in a medium-size saucepan along with the drained wild rice, 3 cups of water, oil and salt. Cover and bring to a boil. Reduce the heat to a simmer and cook until all of the liquid is absorbed, about 45 minutes. Do not stir rice at any time. When done, put the rice in a large bowl and chill until very cold, about 2 hours.
When the rice is cold add the artichoke, pepper, scallions and carrot, and toss well.

To make the marinade combine all of the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour the dressing over the
salad and toss well. Chili for 2 hours or up to 24 hours. To serve, arrange equal portions of lettuce on 4 large plates and mound on the rice salad.

Eileen Goltz Guest Host on NIPR /Pod Cast and Live!

Listen to the Mid Day Matters show live online  today @ NIPR.fm where I’ll be co hosting and talking about summer food fun on a budget!

Black VS Green Olives, Which Would You Choose? Great Recipes

Every parent who has ever sent a child to summer camp knows about color wars. That fight to the death Olympic like couple of days where what color/team you’re a part of defines you, empowers you and generally consumes every waking moment. In our house color wars revolves around olives; team green and team black.

Yes, we’re a house divided and while I’m the captain of team black and my husband is the captain of team green our ambivalent side shifting children could care less. They just want olives.

Just so we’re clear, aside from their taste and color olives all come from the same tree. The only difference between them is the state of their ripeness when picked (green ones are harvested when they are immature, a bit denser and a tad more bitter and black ones stay on the tree just a little longer and have a more mellow flavor). All olives must be cured before being eaten and they way they are cured with determine their, final flavor and texture.

Olives are one food you can keep on your pantry shelf, unopened for 3 to 4 years. Once opened, keep them in their original brine in a container with a lid or the original jar. For the most part we use the stuffed green olive or the black from the can in most of our recipes. However, get creative and try some of the other varieties that specialty markets and gourmet sections of your supermarket now carry

 

manzanilla:  Spanish green olive, available unpitted and/or stuffed

 

picholine:  French green olive, salt-brine cured, with subtle, lightly salty flavor

 

kalamata:  Greek black olive, deep purple, almond-shaped rich and fruity flavor

 

niçoise:  French black olive, small in size, rich, nutty, mellow flavor, high pit-to-meat ratio, often packed with herbs and stems intact

 

liguria:  Italian black olive, with a vibrant flavor, sometimes packed with stems

 

ponentine:  Italian black olive, salt-brine cured then packed in vinegar, mild in flavor

 

gaeta:  Italian black olive, dry-salt cured, then rubbed with oil, wrinkled in appearance, mild flavor, often packed with rosemary and other herbs

 

lugano:  Italian black olive, usually very salty, sometimes packed with olive leaves

 

sevillano:  Californian, salt-brine cured, very crisp

 

Modified from about.com

 

Olives are typically not the main ingredient in a recipe. That being said the following recipes are all olive centric and showcase the full bodied flavor of these bite size treats. While you can interchange the different types of olives in the recipes you should know that some are saltier than others and you need to adjust the recipe accordingly.

 

TRADITIONAL TAPENADE

This is a thick olive topping that is terrific with crackers, bread or on chicken or fish.

 

2 teaspoons minced garlic

2 to 4 tablespoons capers

2 anchovy fillets, rinsed

1 3/4 cups pitted black or green olives (or a combination)

3 tablespoons fresh lemon juice (fresh is best)

1/3 cup olive oil

Black pepper to taste (optional)

 

In a food process combine all the ingredients and pulse until the mixture forms a paste. Makes approx 2 cups

 

Modified from epicurious.com

CLASSIC GREEK SALAD

 

4 large tomatoes cut into chunks

1 large cucumbers, peeled and diced

1 green pepper, cleaned and chopped

1 red pepper, cleaned and chopped

1 red onion, sliced thin

1 head romaine, shredded

1 to 1 1/2 cups feta cheese, crumbled

14 to 16 Kalamata olives, pitted

 

Dressing

 

1/4 cup olive oil

1 tablespoon fresh lemon juice

1/4 cup red wine vinegar

1 teaspoon dried oregano

1 tablespoon fresh parsley, finely chopped

1 clove garlic, minced

Salt and black pepper to taste

 

Combine all the dressing ingredients into a jar with a tight fitting lid. Shake to combine and set it aside. In a salad bowl combine the tomatoes, cucumber, green pepper, onion and romaine and toss to combine.  Top with cheese and olives and drizzle the dressing on top. Toss to coat and serve. Serves 6.

 

My files source unknown

GREEN OLIVE CHICKEN

 

4 chicken breasts

1/2 cup olive oil

1 onion, chopped

1 green pepper, chopped

1 1/2 cup uncooked rice

1 tablespoon minced garlic

1 large can whole tomatoes

14 to 16 large green or black olives

1 cup chicken broth

1 teaspoon oregano

1 teaspoon chili powder or more to taste

 

In large skillet heat the oil and lightly brown the chicken. Don’t cook it totally, just brown the outside. Remove the chicken from pan and drain it on paper towels.  Don’t clean the pan.  Add the onion and green and red pepper to pan and cook slightly. Stir in the garlic and rice. Cook stirring until rice is turning golden. Add the tomatoes, olives, chicken broth, oregano and chili powder. Bring the mixture to a boil and then add the chicken. Cover the pan and cook, at a simmer for 30 to 35 minutes or until the chicken is done. Serves 4.

 

My file source unknown

 

OLIVE PEPPER CHEESECAKE

 

Butter for greasing pan

1 cup panko bread crumbs

16 oz cream cheese, softened

8 oz grated sharp cheddar

1 pkg. taco seasoning

16 oz sour cream, divided

3 eggs

1/3 cup diced green or black olives, drained well

1/2 cup red bell peppers, diced

1/2 cup salsa

2 cups of your favorite guacamole or avocado dip

Chopped tomatoes for garnish

Chopped olives for garnish

Cheddar for garnish

Corn chips

 

Preheat oven to 350. Grease a 10 inch spring form pan and then coat it with panko bread crumbs and set it aside. In the bowl of an electric mixer, combine the cream cheese, cheddar and taco seasoning until fluffy; stir in 1 cup sour cream. Beat in the eggs 1 at a time. Fold in the olives and peppers. Pour the mixture into the prepared pan and bake for 40 to 45 minutes. Cool 10 minutes on a wire rack. Combine remaining sour cream with salsa and spread the mixture on top. Bake for an additional 5 minutes. Cover and refrigerate overnight. To serve, run a knife around the edge of the pan and then remove sides from spring form. Top with the guacamole. Garnish the additional tomatoes, olives and cheese. Serve corn chips.    Serves 12 to 16.

 

Submitted by Reggie Magaran Chicago IL

FRESH OLIVE CHOP

 

2 (6 oz.) can Lindsay Naturals Green Ripe Olives, drained and chopped

1/2 cup jarred roasted red pepper, diced

4 ounces crumbled feta

1 tablespoon plus 1 teaspoon chopped fresh oregano

1 teaspoon freshly grated lemon zest

toasted pita wedges, crackers, thinly sliced baguettes or tortilla chips

Italian flat leaf parsley as a garnish

 

Place the olives, red pepper, feta, oregano and lemon zest together in a bowl.  Gently toss together.

 

Spoon the mixture into a small bowl and place on a larger platter.  Surround the bowl of with the pita wedges, crackers, baguette slices and/or tortilla chips.  Or spread the olive mixture onto the pita wedge and/or baguette slices, garnish with flat leaf Italian parsley.  Place on a platter and serve immediately.es, crackers and/or baguette slices, garnish with flat leaf Italian parsley.  Place on a platter and serve immediately.

 

This recipe was created By cookbook author Joanne Weir, modified.

 

ARTICHOKE AND BLACK OLIVE DIP

 

1 (7.5 oz.) jar marinated artichoke hearts, drained and diced

1/2 cup diced Lindsay® Ripe Pitted or Lindsay® Greek Kalamata Pitted Olives

1/2 cup diced plum tomatoes

1/4 cup shredded Asiago cheese

2 tablespoons light or regular sour cream

2 tablespoons light or regular mayonnaise

1/2 teaspoon garlic salt

1/4 teaspoon freshly ground black pepper

 

In a medium bowl, combine all ingredients; mix well. Cover and chill at least 30 minutes or up to 24 hours before serving. Serve with crackers or chips. Serves 6 (1/4 cup) servings.

 

Modified from Lindsay.com

 

CHICKEN CHILI MAC N CHEESE

 

2 tablespoons unsalted butter

2 chili peppers, diced

1 tablespoon minced garlic

2 tablespoons flour

2 1/4 cups chicken broth

2 1/2 cups shredded sharp cheddar cheese

1 (1 lbs.) box macaroni pasta, cooked

8 ounce grilled chicken breast, diced

1 (6 oz.) can California Black Ripe Olives, whole, pitted

1/2 cup panko breadcrumbs

1/8 teaspoon paprika

 

Preheat oven to 400. Grease a 9X13 baking pan. In a saucepan melt the butter. Stir in peppers and garlic and cook for 2 to 3 minutes. Whisk in the flour and cook for 1 to 2 more minutes until smooth and golden. Whisk in the chicken broth, a half cup at a time, until smooth and bring to a boil. Turn heat down to simmer and cook for 3 to 4 minutes. Stir in cheese and remove from heat. Add the cooked pasta, chicken and olives. Pour the mixture into the prepared pan. Top with breadcrumbs, sprinkle the top with the paprika and bake for 15-20 minutes. Serves 6 to 8

 

Recipe courtesy of the California Olive Committee, modified

 

OLIVE CORN AND RICE SALAD

You can add or subtract the amount of veggies as you please!

 

1 (16 oz.) can whole corn, drained or 2 cups fresh off the cob

3 to 4 cups cooked rice

1/ 2 cup chopped red pepper

1/ 2 cup chopped green onions

1 cup chopped black olives

1 head romaine lettuce, shredded

1 to 2 tomatoes, chopped and seeded

3 tablespoons olive oil

3 tablespoons white wine vinegar

2 tablespoons soy sauce

2 tablespoons chopped fresh parsley

1/ 2 teaspoon Dijon mustard

1/ 4 teaspoon garlic powder

2 tablespoons Parmesan cheese

 

In medium bowl, combine the tomatoes, corn, rice, peppers, green onions and olives. Toss to combine. In a jar with a lid combine the oil, vinegar, soy sauce, parsley, mustard and garlic powder. Shake the dressing to combine and pour over the salad. Cover and chill several hours. Stir in the shredded lettuce just before serving then top with the Parmesan cheese. Serves 6 to 8

 

My files source unknown

 

BAKED PASTA WITH OLIVES

 

1 pound pasta (fusilli or bow tie), cooked according to the package, drained, kept warm

5 small zucchini cut into 1/2-inch slices

2 tablespoons olive oil

Salt and pepper

1 (28 ounces) can Italian plum tomatoes, drained and chopped

1cup black olives, sliced

1/3 cup grated Parmesan cheese

1/2 to 1 teaspoon dried rosemary

1/2 pound Mozzarella cheese shredded or cubed

2 to 3 tablespoons parmesan cheese for topping

 

Preheat oven to 350. Grease a 9X13 baking pan. In a large frying pan, heat the oil and saute zucchini until lightly browned, about 5 minutes. Season them with salt and pepper and put them in a large bowl. Add the pasta, tomatoes, olives, 1/3 cup Parmesan, rosemary and 1/2 of the mozzarella. Mix to combine. Season with salt and pepper and mix to combine Place the mixture into the prepared pan and then sprinkle the top.

Cover the top with the remaining mozzarella and parmesan and bake until cheese is melted and the top slightly browned, 15 to 20 minutes. Serves 4 to 6

 

Modified from The New Pasta Cookbook by Joanne Glynn

Peaches and Cream/Recipes for the summer

Fresh peaches are starting to appear in the produce sections these days and I thought having a guide to help you pick out the very best of the best will set you on the road to delicious.

Peaches have been grown in the United States since the Spaniards brought them to North America in their early explorations. They’ve played an integral  part in making the fruit industry in Georgia, South Carolina and California as successful as has been (just check out the names of a lot of Atlanta streets to see what type of influence the peach has).

You should look for peaches that are unblemished and not to firm. Fresh peaches spoil quickly so don’t buy too many unless you’re going to use them. Peaches don’t get sweeter after they are picked so make sure get the ripest ones you can. If you need to peel your peaches (and you don’t have too, there’s bunches of stuff that’s good for you in the skin) you should blanch them in boiling water for about 1 minute and then drop them into ice water immediately to cool and then peel. The skin should come off easily. Just know that peaches will turn brown very quickly after they are cut so you should sprinkle them with lemon or lime juice if you aren’t going to use them immediately.

The phrase peaches and cream can literally mean eating “peaches” and “cream” together in a dish or pie or cake or whatever way your imagination (or taste buds) desire. The following recipes all combine peaches and some kind of cream or cheese and every single one of them is going to make you say you’all come back and try me again real soon!

SUPER DOOPER PEACHES AND CREAM PIE (dairy)

 

3/4 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

1 (3 ounce) package non-instant vanilla pudding mix

3 tablespoons butter, softened

1 egg

1/2 cup milk

1 (29 ounce) can sliced peaches, drained and syrup reserved

1 (8 ounce) package cream cheese, softened

1/2 cup white sugar

1 teaspoon ground cinnamon

1 tablespoon sugar

 

Preheat oven to 350. Grease sides and bottom of a 10 inch deep-dish pie pan.

In a mixing bowl of a food processor combine flour, salt, baking powder and pudding mix. Process just to combine. Add the butter, egg and milk and process until combined. Pour the mixture into the prepared pie pan. Arrange the peach slices on top of the pudding mixture. Don’t clean the processer bowl. Put the cream cheese in the bowl until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Process until smooth. Spoon the cream cheese mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle it over the top of the peaches. Bake for 30 to 35 minutes, until golden brown. Chill completely before serving. Serves 8.

 

Modified from a recipe by Debbi Borsick, source unknown, submitted by Tracey Malrick

 

PEACHES AND CREAM BAKE (dairy or pareve)

 

1 lb French bread or challah egg bread, cut into chunks

8 large eggs

2 1/2 cups milk or ½ and ½ or non dairy substitute

1/3 cup sugar

2 teaspoons vanilla

2 15-oz. cans sliced peaches packed in juice, drained

2/3 cup packed brown sugar

1 teaspoon cinnamon

 

Grease a 9X13 baking pan. Arrange the bread pieces so they fit tightly in the pan. In a large bowl, combine the eggs, milk, sugar and vanilla and whisk to combine. Pour the liquid over the bread. Arrange peach slices on top of the mixture and sprinkle the brown sugar and cinnamon over the top. Cover tightly with plastic wrap and refrigerate for at least 8 hours. 30 minutes before baking take the pan from the refrigerater. Preheat oven to 350. Bake, uncovered until the top is lightly browned and cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving. Serves 8.

 

Modified from about.com

PEACHY CREAM CAKE (dairy)

 

3/4 cup self rising flour (yes self rising)

1 pkg. cheesecake or vanilla instant pudding mix (3.4 ounce)

3 tablespoons butter, softened

1 egg

1/2 cup milk

1 large (about 28 ounces) can sliced peaches, drained, save the juice

8 oz. cream cheese, softened

1/2 cup sugar

1/4 teaspoon cinnamon mixed with 1 1/2 teaspoons sugar

 

Preheat oven to 350. Grease a 10 inch deep dish pie plate. In a mixing bowl combine the flour, pudding, butter, egg and milk. Mix to combine. Spread the batter into the prepared pan. Arrange the peach slices over the top of the batter. In the bowl of an electric mixer or food processor combine the cream cheese, sugar and 3 tablespoons peach juice and process for 2 minutes. Spread the topping over the top of the peaches, leaving a 1 inch border. Sprinkle the cinnamon sugar over the top of the cream cheese mixture. Bake for 35 to 45 minutes. Cool and refrigerate. Serves 8.

 

Submitted by Charlie Aronoes NY, NY, source unknown

PEACHES AND CREAM CHICKEN SALAD (meat)

 

2 cups cubed cooked chicken

1 tablespoon herbs de Provence

1 1/2 cups seedless red or green grapes, halved

1/2 cup chopped celery

1/2 cup slivered almonds, toasted

1 fresh pineapple cut into tidbits

3 to 4 peaches, sliced

1 head of romaine lettuce, shredded

2 cups fresh baby spinach

 

DRESSING

3/4 mayonnaise

1 teaspoon herbs de Provence

1/2 cup frozen pareve whipped topping, thawed

1/2 teaspoon salt

3 tablespoons pine nuts

 

In a salad bowl combine the chicken, 1 tablespoon herbs de Provence, grapes, celery, almonds, pineapple and peaches. Mix to combine. In small bowl combine the mayonnaise, herbs de Provence, whipped topping, salt and pine nuts. Mix to combine. Pour the dressing over the chicken mixture; stir gently to combine. To serve, arrange the lettuce and spinach on a serving platter or individual plates; spoon chicken mixture over greens. Serves 8.

 

Modified from tablespoon.com

 

CREAMED CHICKEN AND PEACHES (meat)

 

1 tablespoon olive oil

4 boneless skinless chicken breasts

Salt and pepper

3 peaches, cut into wedges

1 shallot or 1 tablespoon onion, minced

1/2 cup white wine

2 tablespoons Dijon mustard

1/2 cup non dairy liquid almond milk or soy milk

1/3 cup snipped chives or green onions

 

Heat the oil in a large frying pan.  Lightly sprinkle both sides of chicken with the salt and pepper and then cook them just until golden on each side so that it’s just done in the middle 10 to 12 minutes. Immediately remove the chicken from the pan and set it on a plate and set it aside.  After removing the chicken from pan, reduce heat to medium and add the wine. Stir so that the bits on the bottom are scraped up. Add the peaches and onion and stir to coat, 3 to 4 minutes. Stir in the mustard and no dairy substitute, whisk to combine. Place the chicken into the sauce and cook, uncovered for 2 to 3 minutes. Spoon the sauce over the chicken as it cooks. Season with more salt and pepper if needed. Place on a serving platter and sprinkle the top with chives and serve. Serves 4

 

Modified From Chatelaine Magazine

 

GRILLED PEACHES AND MOZZARELLA (dairy)

 

1 lb block or ball of mozzarella, cut into slices

5 to 6 ripe Peaches (not too mushy), cut in half, pitted

1 tablespoon minced onion

2 tablespoons oil

1 head each romaine and bibb lettuce, combined

1/3 cup rice wine vinegar

1 tablespoon fresh lime juice

Zest of one lime

1 tablespoon honey

1/2 cup olive oil

salt and pepper to taste

1/3 cup shredded basil leaves

 

In a small bowl combine the minced onions and vinegar.  Whisk in the lime juice, zest, honey, salt and pepper. After the mixture is combined add olive oil and whisk to combine then set it aside. Arrange lettuce on a large platter and set it aside.

 

Brush a  grill pan with oil and then grill the peach halves, cut side down for about 3 or 4 minutes or until there are grill marks and the peaches are warm. Flip them over and grill for 2 to 3 more minutes.  Place the peaches on a cutting board and cut them into thin slices. Arrange the peaches and mozzarella slices on top of green in whatever pattern you like. Sprinkle the shredded basil over the top and then drizzle the dressing over the top and serves. Serves 8.

 

From my files, source unknown

 

CREAMY PECAN PEACH PIE (dairy)

 

1 readymade pie crust uncooked

4 cups sliced peeled peaches

2 tablespoons peach preserves

1 cup sugar

1 cup (8 ounces) sour cream

3 egg yolks

1/4 cup flour

1 teaspoon vanilla

 

TOPPING:

1/2 cup flour

1/2 cup packed brown sugar

1/4 cup sugar

3 tablespoons chopped pecans

1 teaspoon ground cinnamon

1/4 cup cold butter, cubed

 

Preheat oven to 425. In a large bowl, combine peaches and preserves. Spoon the mixture into the pie shell. In bowl combine the sugar, sour cream, egg yolks, 1/4 cup flour and vanilla. Whisk to combine and then pour the mixture over the peaches. Bake for 30 minutes. Meanwhile, in a small bowl, combine the 1/2 cup flour, sugars, pecans and cinnamon. Cut the butter into the mixture until it resembles crumbs. Sprinkle the crumbs mixture over the top of the peaches.

 

Bake for 15 to 20 minutes or until a knife inserted in the center comes out clean and topping is golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool completely on a wire rack for 3 hours before serving.  Serves 8.

 

Modified from tasteofhome.com

 

KIWI PEACH AND CREAM SALSA (dairy)

You can vary the amount of fruit or onion in this salsa and a few drops of a hot sauce can be added if you like a little kick to your salsa.

 

1 pkg (8 oz.) Neuchâtel or cream cheese, softened (you can use chive cream cheese)

2 peaches, chopped

2 to 3 kiwi, peeled, chopped

1 red pepper, finely chopped

4 to 6 green onions, sliced thin, green and white parts

2 to 4 tablespoons finely chopped parsley or cilantro

1/2 to 2/3 cup creamy Italian Dressing

Corn chips or crackers

 

Spread the cream cheese on to the bottom of serving plate leaving about an inch around the edge. In a bowl combine the kiwi peaches, red pepper, green onion, parsley and the Italian dressing. Mix to combine and then spoon the mixture over the cream cheese. Serve with chips and crackers. Serves 8 to 10

 

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